Hoisin Chicken Stir Fry with Broccoli

This easy hoisin chicken stir with broccoli is one of my family's favorite weeknight meals. Tons of flavor with little effort.

I was first seduced by hoisin sauce as a food-loving teenager. My parents and I went to dinner at The Mongolie Grill in Vancouver, where we loaded up our bowls with seafood, meat, chicken, vegetables, and noodles; poured on whichever sauces appealed to us; and handed our bowls over to one of the chefs who deftly stir-fried the contents on an enormous wok.

Before cooking our meals, the chefs weighed the bowls to determine the price of the meal. If anyone was lucky enough to guess the weight of their meal within one-tenth of an ounce, it was free. When I took my husband there many years later, he piled his bowl as high as he could (have I mentioned he has the metabolism of a gazelle), and proceeded to guess the exact weight. I knew then that he was a keeper. If only these predictive powers applied to lottery tickets.

Back at the table, we loaded up rice paper wraps with our goodies and slathered on hoisin sauce. With a perfect balance of sweet and salty, and a tiny kick of heat, this Chinese sauce had me hooked.

While I enjoy stir-fries with a simple soya sauce-based sauce, such as my Four-Spice Pork with Spinach, I can't resist throwing in a little hoisin sauce whenever a bottle is in my fridge. This recipe was made from ingredients that were available in my home. Chicken breasts, broccoli, ginger, garlic, and some simple sauce ingredients. That's what I call an easy, low-stress dinner.

In a small bowl, combine orange juice, hoisin sauce,

soy sauce and sesame oil. No, sesame oil doesn't look like that, but mine had just come out of the fridge.

Whisk the mixture together.

Heat a large skillet over high heat. Add a tablespoon of avocado oil, then the skinless, boneless chicken breasts, cut into ½-inch strips. Season with freshly ground pepper.

When the chicken is just cooked through (don't overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.

Add 1 additional tablespoon of avocado oil to the skillet, then the fresh ginger, minced garlic and broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.

Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds.

Place on a serving plate and sprinkle with 1 tablespoon toasted sesame seeds.

Hoisin Chicken Stir Fry with Broccoli

This easy hoisin chicken stir with broccoli is one of my family's favorite weeknight meals. Tons of flavor with little effort.

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: Chinese

Keyword: Chicken Stir Fry, Stir Fry Recipe

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 4 Servings

Calories: 261kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The sauce

• ¼ cup orange juice
• ¼ cup hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

The stir fry

• 2 tablespoons avocado oil divided (or canola oil)
• 3 skinless, boneless chicken breasts cut into ½-inch strips
• ½ teaspoon ground black pepper
• 2 teaspoons minced fresh ginger
• 2 garlic cloves minced
• 4 cups broccoli florets
• 1 tablespoon toasted sesame seeds

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Instructions

The sauce

• In a small bowl, whisk together orange juice, hoisin sauce, soya sauce, and sesame oil. Set aside.

The stir fry

• Heat a large skillet over high heat. Add 1 tablespoon avocado oil and the chicken strips. Season with freshly ground pepper. Stir the chicken as it cooks. When the chicken is barely cooked through (don't overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.
• Add 1 additional tablespoon avocado oil to the skillet, then chopped ginger, minced garlic cloves, and broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.
• Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds. Place the mixture on a serving plate and sprinkle with toasted sesame seeds.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker built-in calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.24of the recipe | Calories: 261kcal | Carbohydrates: 17g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 659mg | Potassium: 685mg | Fiber: 3g | Sugar: 8g

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